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4 ounces cream cheese, softened
1 tablespoon plus 1 cup milk or evaporated milk, divided
1 tablespoon sugar
1-1/2 cups whipped topping
1 (6 ounce) Ready Crust Graham Cracker Pie Crust
2 packages (3.4 ounces each) vanilla instant pudding mix
1 can (15 ounces) Libby's 100\% Pure Pumpkin
2 teaspoons pumpkin pie spice
Additional whipped topping (optional)
1. In a large bowl, combine cream cheese, 1 tablespoon milk and sugar with a wire whisk until smooth.
2. Gently stir in whipped topping. Spread on bottom of pie crust.
3. Pour remaining milk into a bowl. Add pudding mixes.
4. Beat with wire whisk for 1 minute (mixture will be thick).
5. Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed.
6. Spread over cream cheese layer.
7. Refrigerate for 4 hours or until set. Garnish with additional whipped topping if desired.
Taken from "Home for the Holidays"
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